Cherry Upside-Down Cake

  • 16 Sep - 22 Sep, 2017
  • Mag The Weekly
  • Cookery

Cherry Upside-Down Cake


· 1½ cups all-purpose flour (spoon into measuring cup and scrape off the top)
· 2tsp baking powder
· ¼ tsp salt
· 1 cup sugar
· ½ cup (8tbsp) unsalted butter, softened at room temp
· 2 large eggs, separated
· 1tsp vanilla extract
· ½ cup whole milk, luke warm
· ¼ tsp cream of tartar

For topping:

· ¼ cup unsalted butter
· ¾ cup light brown sugar
· 2 cups fresh cherries, pitted and halved


Preheat oven to 175°C. Butter sides of a 9x2 cake pan then place it on the stove over low heat. To prepare topping, melt butter in the pan then add brown sugar, stirring until well combined. Spread over the bottom of the pan and remove from heat. Place cherries, cut-side-down over the butter/sugar mixture, pressing down lightly to stick. Stir together flour, baking powder and salt in a medium bowl. In a large bowl, use a handheld electric mixer to beat together sugar and butter until light and fluffy, about five minutes on high speed. Mix in two egg yolks (one at a time), beating well after adding each then beat in vanilla extract. Add luke warm milk and mix on medium-low speed until well blended. Add flour mixture and continue to mix on low speed until blended.

In a clean bowl, beat two egg whites with cream of tartar until stiff but not dry. Fold gently into batter in two additions, folding just until incorporated. Transfer batter to cake pan and even out the top with a spatula. Bake for 55 minutes at 175°C. Cool in pan for 10 minutes then run a dull knife around edges of cake to loosen it. Transfer to a serving platter by placing platter over cake and inverting directly onto platter. Let it stand for five minutes then serve warm or at room temperature.